Silky Leek and Red Wine Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
4 1 inch thick slices of peasant bread crusts removed |
3 1/2 tablespoon(s) extra virgin olive oil |
1 clove(s) garlic |
pinch saffron threads |
3 medium leeks thinly sliced crosswise |
1/2 cup(s) plus 1 t. dry red wine |
3 cup(s) chicen stock |
1/2 cup(s) heavy cream |
salt and ground pepper |
1/4 cup(s) parmigiano reggiano cheese grated |
Directions:
1. Preheat the oven to 350°. Arrange the bread slices on a baking sheet; brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic and tear into 1-inch pieces.
2. In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all but 1/2 cup of the leeks. Cook over moderate heat until tender, 4 minutes. Add the 1/2 cup of red wine; reduce over high heat to 2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts and simmer 3 minutes.
3. Working in batches, puree the soup in a blender. Return the soup to the saucepan. Stir in the cream and the remaining 1 tablespoon of red wine, season with salt and pepper and keep warm.
4. In a nonstick skillet, heat the remaining 1/2 tablespoon of oil. Add the reserved leeks and cook over moderate heat until softened, 3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds. Sprinkle 1 tablespoon of the cheese over each round. Cook over moderate heat until melted, about 3 minutes. Transfer the rounds to a plate and let cool until crisp.
5. Ladle the soup into bowls, top with the leek crisps and serve.
|
|